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Ultra Creamy Roasted Tomato Basil Bisque

Close-up of a rich, orange-red tomato bisque topped with fresh basil leaves and cracked black pepper.
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Make this ultra creamy roasted tomato basil bisque for a deeply flavorful and silky smooth comfort meal. Roasting the tomatoes adds depth, and this recipe is quick enough for a weeknight dinner.

Ingredients

Scale
  • 2 lbs ripe tomatoes, halved
  • 1 whole head of garlic
  • 3 tablespoons olive oil, divided
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup fresh basil leaves, packed
  • 1/4 cup heavy cream
  • 1 teaspoon baking soda (optional, for smoothness)
  • Fresh basil for garnish

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Toss the halved tomatoes and the whole head of garlic (top sliced off to expose cloves) with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes until tomatoes are slightly charred and soft.
  2. While tomatoes roast, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and carrots. Cook until the onions are translucent, about 5 to 7 minutes. Stir in the dried oregano.
  3. Squeeze the roasted garlic cloves out of their skins directly into the pot. Add the roasted tomatoes and any accumulated juices to the pot.
  4. Pour in the vegetable broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes to allow flavors to meld.
  5. Remove the pot from the heat. Stir in the fresh basil leaves.
  6. Carefully transfer the soup mixture to a high-powered blender in batches, or use an immersion blender directly in the pot. Blend until completely smooth and velvety. If using the baking soda, whisk it in now until dissolved—this helps neutralize acidity for a silkier texture.
  7. Return the blended soup to the pot over low heat. Stir in the heavy cream. Heat through gently; do not boil.
  8. Serve your homemade tomato bisque hot, garnished with fresh basil. This soup pairs perfectly with a classic grilled cheese for dipping.

Notes

  • For the best flavor, use ripe, in-season tomatoes. If using canned tomatoes, substitute 2 (28-ounce) cans of fire-roasted diced tomatoes (drained) and skip the roasting step.
  • If you prefer a richer flavor, substitute half the vegetable broth with chicken broth.
  • To achieve an ultra-silky texture, strain the blended soup through a fine-mesh sieve before adding the cream.

Nutrition

Find it online: https://cookingzenith.com/creamy-roasted-tomato-bisque-recipe/